Low-molecular-weight glutenin subunits from the 1U genome of Aegilops umbellulata confer superior dough rheological properties and improve breadmaking quality of bread wheat. (Q47185016)
Jump to navigation
Jump to search
scientific article published on 27 September 2017
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Low-molecular-weight glutenin subunits from the 1U genome of Aegilops umbellulata confer superior dough rheological properties and improve breadmaking quality of bread wheat. |
scientific article published on 27 September 2017 |
Statements
Low-molecular-weight glutenin subunits from the 1U genome of Aegilops umbellulata confer superior dough rheological properties and improve breadmaking quality of bread wheat (English)
Aegilops umbellulata
1 reference
Chang Wang
Shoumin Zhen
Xiaohui Li
30 October 2017
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference
1 reference